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Nyonya Rice Dumpling

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Ingredients
  

  • 1 kg Glutinous Rice soaked in mildly salted water overnight and drained
  • 50 Bamboo leaves boiled till soft and then wiped dry
  • 4 Tbsp Cooking oil

Filling

  • 1 kg Pork leg meat or spare ribs, cut into cubes
  • 200 g Candied melon diced
  • 75 Cashew nuts whole and toasted, 3 for each dumpling (my kids don't like chestnuts
  • 10 Dried Mushrooms soaked, stalks removed and diced
  • 1/2 cup Stock
  • 3 Pandan leaves cut into squares
  • 3 Tbsp Black Soya sauce
  • 3 Tbsp Soya sauce
  • 1 Tbsp Sugar

Spice Mixture

  • 15 cloves Garlic
  • 30 Shallots or 8 big onions
  • 6 Tbsp Coriander seed powder
  • 1 Tbsp Star Anise powder optional - my kids hate this

Water to cook dumplings

  • A lot of water
  • Pandan leaves tied 3 to a bunch
  • Salt

Instructions
 

  • Grind the spice mixture together.

Prepare the rice

  • Heat up a pot/wok with 2 Tbsp of oil.
  • Cook half the spice mixture, and then add the rice. Fry till well mixed and ensure it is well seasoned. Don't cook the rice now. Set aside.

Prepare the filing

  • Heat up a different pot/wok with another 2 Tbsp of oil.
  • Fry the rest of the spice mixture, and add the pork, candied melons, mushrooms, black soya sauce, soya sauce, sugar and the stock. Cook till all the gravy has dried up.
  • Gather and put the rice dumplings together. See video below.
  • In the pressure cooker, boil a pot of heavily salted water.
  • Lower a bunch of 10 dumplings into the water, ensuring the dumplings are all covered in water.
  • Cook under pressure for 20 minutes.
  • When done, drain the dumplings of excess water. Makes 24. This can be served immediately or when cooled. (please do not eat the bamboo leaves)